Such a tasty and quick recipe from our Weekday Raw – Spring course.
The idea behind this salad is that you gather up all your favourite veggies, or even what you have in the fridge, and pulse it down just right in the food processor, to then add a simple and delicious salad dressing to.
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Quick Grind Salad
The idea behind this recipe is you can take this method and you can take whatever you got in the fridge and put something together with a nice basic vinaigrette salad dressing.
Nutrition (For one serving)
Calories: 2117kcalCarbohydrates: 212gProtein: 65gFat: 128gSaturated Fat: 15gSodium: 3757mgPotassium: 6255mgFiber: 63gSugar: 27gVitamin A: 17444IUVitamin C: 682mgCalcium: 726mgIron: 23mg
Ingredients
Main
- 1 head broccoli cut from the stalk
- 3 stalks purple sprouting broccoli roughly chopped
- 1/4 cauliflower roughly chopped
- 1/4 cup dill fresh
- 1 avocado
- 1 gem lettuce small, main stem removed
- 1 chicory small, main stem removed
- 1/2 tsp lemon zest
- 1 1/2 tbsp lemon juice
- 1/2 cup pine nuts
- 1/2 cup olives pitted
- 1 cup quinoa sprouted
Dressing
- 2 tbsp olive oil
- 1 tbsp balsamic vinegar
- 1 tsp salt
- 1 tsp honey or coconut nectar
Instructions
- Add all salad ingredients to the food processor and pulse until ground into a chunky salad.
- Transfer to a bowl.
- Combine all dressing ingredients in a far with a lid and shake, add to salad and enjoy!
Video
Notes
Want more quick, easy and simple raw food recipes like this? That’s exactly what you’ll find in Weekday Raw.
Did you make this recipe?Tag @therawchef on Instagram or hashtag it #therawchef!
What a great idea. Perfect for the weekend when I have some smaller portions of vegi’s that are left over from weeks creations! Thanks! Love your recipes!
Thanks Kat! We’re glad you loved the recipes! We will post more soon!
Beautiful, fast ,fresh and delicious.
Glad you like it, Hadara 🙂
I’ve made this salad according to the recipe several times and really love the flavor combination, texture, and visual presentation. But today, I decided to try the “throw everything you have in the fridge into it” method. I was nervous, because I had so few of the ingredients in the original recipe. I had carrots, parsley, romaine, zucchini, lemon juice, tomatoes, almonds, and some leftover chopped portobello mushroom soaked in nama shoyu. I put everything in but the tomatoes in the food processor and pulsed, then I chopped a tomato and put it on top. It tastes delicious! And because the lemon and the nama shoyu combined so nicely, I didn’t even need a dressing.
I want to tell you that your raw food course and instructive recipes like this one have made me so much braver about creating my own concoctions, which is really where you start to have fun in the kitchen. And since we have to eat every day, that makes a life so much more enjoyable! Thanks, Russell.
Thanks for sharing Prudence! We are so happy that you were able to make the most out of recipes! 🙂 Keep it up! And stay tuned for more exciting recipes!
Oh — and a question: Is there any ingredient you would recommend avoiding for this salad? (I’m wondering about onions, for example.) Thanks!
Onions would be fine, but just in small amounts. Maybe go for a spring onion rather than a white or red one.
I have been looking for sprouted Quinoa at our health food stores and can’t find any.. are there any subs ? Thanks cannot wait to try this.. I made your little pizza bites the other day and they were looooved 🙂
I’ve never seen sprouted quinoa in a shop – I buy quinoa and then sprout it myself. You can use this method for sprouting buckwheat to do quinoa too.
For sure tomorrow I am eating this salad, I don’t have pine nuts but I am going to use some cashews!!!
Thanks
Nice! 🙂
hello! you recipes is very cool,
I have one question,can i use this recipes for my website?
Hey John, happy for you to use this recipe, and any others in the free recipe section from my site, on your site, as long as it has a link back to therawchef.com Thanks!
thanks 🙂
Thank you for sharing. I love getting your videos!